Prep: 1. Boil water for steaming sweet potatoes. (if you don't have a steam basket boil enough water to cover the potatoes) 2. Peel and cut sweet potatoes into large chunks. 3. Steam until completely tender, about 30 minutes, tossing occasionally. 4. Let potatoes drain in a colander, uncovered, until most of the liquid is gone. Make: 1. Mix greek yogurt, sour cream, olive oil, 1 tablespoon lemon juice, cilantro, salt and pepper to taste. Whisk until smooth; set aside. 2. Combine sweet potatoes, soy sauce, flour, 1 teaspoon salt, sugar, scallions, and chipotle pepper in a bowl. Mix until potatoes are mashed and all ingredients are combined, but do not over-mix. Add flour as needed if too runny. 3. Melt one tablespoon butter in a frying pan. For each cake, scoop some mixture and flatten in pan with the back of a spoon until cake is about 2” in diameter, and less than ½” thick. 4. Brown each side, about 4-5 minutes per side. Place cooked cakes in a warm oven to heat until serving. 5. Add butter to pan between each round of cakes. 6. Serve hot, with sauce on the side.
Let the sweet potatoes drain for as long as you can (up to an hour), if you don't have much time to spare add a little additional flour to help them hold together while frying.